How to use finishing salt: 10 simple ways

Finishing salt is simply salt you add at the very end, just before you eat. The flakes sit on the surface instead of melting into the food, so you get crunch, a bright hit of salt and more flavor from less salt. It is not just for special occasions. Here is how we use it every day.

Ten ways to use it

1. Eggs, any way. A few flakes on a soft-boiled or fried egg. Try Birch Smoked Salt for a gentle campfire note.
2. Steak and roasts. Slice first, then salt the cut surface so the flakes stay crisp.
3. Roast vegetables. Carrots and potatoes love Arctic Thyme Salt. See our buttered carrots.
4. Ripe tomatoes. Good olive oil, flaky salt, nothing else.
5. Avocado toast. The crunch is the point.
6. Butter. Mix soft butter with herbs and Lava Salt for a striking black and green herb butter.
7. Fish. Seaweed Salt on white fish like cod makes it taste more of the sea.
8. Chocolate and caramel. Flaky salt on dark chocolate, or Licorice Salt for a Nordic sweet and salty twist.
9. Fruit. Watermelon, melon and citrus wake up with a few flakes.
10. The rim of a glass. Run a lime wedge around the rim and dip it in Lava, Licorice or Birch Smoked Salt. Find a drink in our drinks.

Three small tips

• Salt at the last moment. Flakes start to soften once they sit on wet food.
• Pinch from a little height. The flakes spread more evenly.
• Use less than you think. Large flakes taste saltier on the tongue, so a little goes a long way.

Not sure which salt goes with what? Try Shop by dish or all six salts.